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Three Sisters Coconut Pie

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  • 1 lightly baked 9-inch pie shell
  • 3 large eggs
  • 2/3 cup granulated sugar
  • 3 tablespoons flour or cornstarch
  • 1/4 cup coconut cream, such as Coco Lopez or Coco Goya
  • 2 cups buttermilk or undiluted evaporated milk
  • Pinch of salt
  • 1 tablespoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 1/2 tablespoon grated nutmeg, or to taste


  1. Heat the oven to 350 degrees F.
  2. Combine the eggs, sugar and flour or cornstarch in a large bowl. Beat briskly with a whisk until well-blended. Stir in the coconut cream, milk, salt and vanilla extract, mixing until blended.
  3. Add the coconut and stir again. Pour the filling into the partially baked pie crust. Sprinkle the top of the pie with the nutmeg.
  4. Set the pie on the middle oven shelf and bake in the preheated oven for 30 to 35 minutes, or until the pie is puffy and light golden and a knife inserted in the center comes out almost clean. Don't over-bake.
  5. Remove the pie from the oven and cool completely on a wire rack.
  6. If you must chill the pie, bring it to room temperature for 20 or so minutes before serving.